John Myers
Ingredients for 4 servings:
- 500 g pasta, fresh
- 250 g shrimp(s) (frozen, peeled or unpeeled)
- 1 tbsp butter
- 1 garlic clove(s), crushed
- 400 g cream (or 1/2 cream and 1/2 coffee cream)
- 100 ml white wine, dry
- 1 lemon(s), the juice
- 1 pot of lobster paste or seafood paste (small pot)
- 1 bag of saffron threads or saffron powder (small bag)
- Salt
- Pepper from the mill
- 1 pinch(s) of sugar
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
sophisticated, quick and easy to cook
Brown the prawns in a pan with hot butter and cook over low heat. Remove from the pan and keep warm. In the pan, reduce the white wine with the lobster paste and saffron until reduced to about 1/3. Add the cream and garlic and simmer for another 5 minutes. Season the sauce with salt, pepper, lemon juice, and a pinch of sugar. Add the prawns to the sauce and heat through. In a large pot of salted water, cook the pasta al dente according to the package instructions. Plate the pasta with the sauce and serve immediately. Serves 3-4 as a main course; as a starter, it serves 6-8.
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